Ingredients :
Cake mix with yellow hue One 3-oz package of regular vanilla pudding (not sugar-free) One can of eggs 4 quarts of oil Half a cup of milk (16 ounces, undrained) of crushed pineapple, measuring 1 cup sugar, one can One cup of frosting What you need:
Quantity of Ingredient
Cheese cream (at room temperature to soften) one 8-oz. container
Grated butter (unsoftened) confectioner’s sugar, 1/2 cup 3 tablespoons
Pecans, chopped (if desired) Half a cup of vanilla essence, if desired one teaspoon
Préparations :
As an Add-On:
Warm Up the Oven:
The oven should be preheated to 350°F, or 175°C. Use cooking spray or line a 9×13-inch baking sheet with parchment paper.
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Toss the cake batter:
Get out a big bowl and mix together the cake mix, pudding mix, eggs, oil, milk, crushed pineapple (with juice), sugar, and vanilla cake mix. Blend until completely smooth.
Pour the cake mixture onto the baking pan that has been prepared and spread it out evenly. Bake the cake. After 30–35 minutes of preheating the oven, remove the toothpick from the middle; the cake should come out clean.
After taking the cake out of the oven, set it on a wire rack to cool entirely in the pan.
Regarding the Sugar:
Whip up the Frosting:
Cream the softened butter and cream cheese in a separate dish by beating the ingredients together until they are completely combined.
Add the Sugar: While mixing the cream cheese mixture, gradually add the confectioner’s sugar until frothy and thoroughly blended. Add the vanilla extract and mix well if you like.
Once the cake has cooled completely, frost it with a uniform layer of frosting. Chopped pecans, if desired, may be sprinkled on top.
Before serving, cut the cake into squares. Put any excess food in the fridge for later use.
